1 tbsp butter
3 medium-sized apples
½ cup blond cane sugar + 2 extra tbsp for the apples
1 vanilla bean
4 eggs
pinch of salt
1/3 cup (80 ml) olive oil
200 g all-purpose flour
65 g almond meal
2 teaspoons baking powder
Peel and core the apples, then cut into thin slices.
In a frying pan, heat one tablespoon of butter over medium heat. Add sliced apples, 2 tablespoons of sugar and vanilla bean together with the scraped out seeds. Cook for 5 minutes or until the apples are soft. Discard the vanilla bean. Set aside.
Preheat the oven to 350 °F (175 °C). Grease a 10-inch round mold.
In a bowl combine flour, almond meal, and baking powder. Set aside.
Using an electric mixer, beat the eggs, sugar and a pinch of salt. Stir in olive oil and flour mixture. Stir in apple slices. Transfer to the prepared baking pan. Bake 35-45 minutes or until a skewer inserted inside comes out clean.
Source: La Tartine Gourmande food blog, modified
Original Entry: http://forthebodyandsoulpl.blogspot.com/2011/11/apple-and-olive-oil-cake.html
